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White Chicken Chili topped with diced avocado and sliced fresh jalapenos

Slow Cooker White Chicken Chili

Slow Cooker White Chicken Chili is a delicious chili with white beans, chicken breasts or thighs, and lots of flavor.

Course Soup
Cuisine Mexican
Keyword crock pot white chicken chili recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8 - 10
Calories 297 kcal
Author Sandy Clifton


  • 3 lg Chicken Breasts skinless/boneless (or 2 lbs thighs)
  • 1 Onion, diced
  • 1 rib Celery, diced (about 1/2 cup)
  • 2 (4 oz) oz cans Green Chilis, diced, mild
  • 1 1/2 cups Corn, frozen (or 1 can drained)
  • 1 Jalapeño Pepper, diced
  • 6 cloves Garlic, finely minced (about 1 heaping Tablespoon)
  • 2 tsp Cumin, ground
  • 1 tsp Green Chili Powder (or regular) or use some green salsa or pasilla peppers
  • 1 1/2 tsp Kosher Salt (or 1 tsp table salt)
  • 1/2 tsp Pepper
  • 2 tsp Mexican Oregano (or 1 1/2 tsp regular)
  • 1 large Bay Leaf
  • 3 (15 oz) cans White Beans, drained and rinsed, divided
  • 1 (14.5 oz) can Chicken Broth*, low sodium
  • 1 sm Lime, juiced
  • 3 small Corn Tortillas (optional) cut in strips

For a Creamy White Chicken Chili (stir these in with 30 minutes to go)**

  • 4 oz Cream Cheese (cut in smallish chunks)
  • 1/2 cup Heavy Cream or Half and Half


  • Sour Cream
  • Cilantro
  • Avocado
  • Shredded Monterey Jack Cheese
  • Jalapeño Slices


  1. Add all ingredients to the slow cooker except for 2 cans of the beans, and the cream cheese and heavy cream (if using), and stir.

  2. Cook on High for 3-4 hours or Low for 7-8 hours. Taste and adjust seasoning, if needed.

  3. Remove the chicken and shred it. Then return to the crock and add cream cheese, if using, and the remaining 2 cans of beans (drained and rinsed). Stir well.

  4. Cook an additional 20-30 minutes on High.

  5. Garnish as desired and serve hot.

Recipe Notes

*This will be a thick chili. If you want it a little soupier, use 2 cans of chicken broth.